M. Gispert

Global food losses and food waste: extent, causes and prevention.

Quantitative trait locus mapping for meat quality traits in an Iberian × Landrace F2 pig population1

Current research in meat color

Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops

Application of an electronic nose for measurements of boar taint in entire male pigs

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Impact of freezing and thawing on the quality of meat: Review

Global diets link environmental sustainability and human health

Factors of significance for pork quality—a review

Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures1

The preference of the consumer for pork from homozygous or heterozygous halothane negative animals

Genome-wide genetic marker discovery and genotyping using next-generation sequencing

Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

Partial short-read sequencing of a highly inbred Iberian pig and genomics inference thereof

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Losses associated with mortality of cattle and camels during transportation to Oko-Oba abattoir, Lagos State, Nigeria

Assimilation of remote sensing into crop growth models: Current status and perspectives

Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

Reducing stress in sheep by feeding the seaweed Ascophyllum nodosum

Bioactive compounds in seaweed: functional food applications and legislation

Comparison of Mortality Rates in Different Categories of Pigs and Cattle during Transport for Slaughter

Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions

Electronic noses for food quality: A review

BIOLOGY AND BIOCHEMISTRY OF GLUCOSINOLATES

L-band vegetation optical depth seasonal metrics for crop yield assessment

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Food quality and safety: consumer perception and demand

Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses

Relationships between carcass quality parameters and genetic types

Risk assessment of DFD meat due to pre-slaughter conditions in pigs

Influence of differences in sensitivity of Spanish and German consumers to perceive androstenone on the acceptance of boar meat differing in skatole and androstenone concentrations

Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour

The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses

The effects of breed and halothane sensitivity on pig meat quality

A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirs

An international study on the importance of androstenone and skatole for boar taint: III. Consumer survey in seven European countries

Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

Effects of vehicle movements during transport on the stress responses and meat quality of sheep

The effects of cross, slaughter weight and halothane genotype on leanness and meat and fat quality in pig carcasses

A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs

Imaging technologies to study the composition of live pigs: A review